Fillet of fish with mousseline sauce and spinach
- Fish fillets (white fish, e.g. cod, pangasius, brill, etc.)
- Prawns, baby spinach
- Mousseline sauce (hollandaise sauce + cream + lemon juice)
- Salt and pepper, nutmeg
Poach or cook the fish fillets in a frying pan (according to taste), sweat the spinach, which has been seasoned with salt, pepper and nutmeg. Arrange a bed of spinach on the plate, add the fillet of fish and coat with sauce. Garnish with fresh prawns.
As a garnish, you could also dry/fry a few prawns and/or add a few diced tomatoes.